Smoked Salmon

1. 1

   Skin the salmon and remove any bones.

2. 2

   rinse under cold running water and dry with paper towels.

3. 3

   place in baking dish just large enough to hold it and pour rum over.

4. 4

   let marinate for 15 minutes

5. 5

   drain and dry with paper towels

6. 6

   wipe out dish

7. 7

   Cure:

8. 8

   combine brown sugar, salt and pepper in mixing bowl, mix well

9. 9

   spread 1/3 over bottom of baking dish

10. 10

    lay salmon on top, skinned side down

11. 11

    sprinkle remaining cure on top, patting into fish

12. 12

    cover with plastic wrap and cure in refrigerator for 4 hours

13. 13

    set up grill for direct grilling, place a drip pan in the center and heat to medium high

14. 14

    rinse cure off salmon and dry with paper towels

15. 15

    when ready to cook toss 2 cups wood chips on coals

16. 16

    oil the grill grate, place the salmon in the center over the drip pan

17. 17

    toss remaining wood chips on coals

18. 18

    smoke until cooked through, about 20 minutes

19. 19

    transfer to a rack to cool

20. 20

    when cool wrap in aluminum foil and refrigerate until cold.

21. 21

    alternatively the book says you can smoke it in the smoker for 1.5 to 2 hours @ 225 degrees

* Per serving · 4 servings · Values may vary.

No additional tips available.